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Food Science and Human Wellness 2023年第3期12卷 801-808页

作者： Yu Ma Ming Liu Donghui Li Jie Li Zixin Guo Yunjun Liu Shengnan Wan Yixiang Liu College of Ocean Food and Biological Engineering Jimei UniversityXiamen 361021China National Food and Strategic Reserves Administration Beijing 100083China Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing Dalian Polytechnic UniversityDalian 116034China

The numerous health benefits of olive oil are widely known,however,it also provides anti-allergic properties that have not yet been fully *** this study,the anti-allergic activity of olive oil was evaluated by analyzing the clinical symptoms and immune-related factors in BALB/c mice that had ingested600 mg/(kg·day)olive oil for two weeks prior to the *** allergy model was subsequently constructed for analysis,the results of which showed that the olive oil reduced the scores of allergic symptoms in the mice,and up-regulated the hypothermia and the decline in the immune organ ***,fewer allergy-related cytokines and reduced intestinal inflammation was discovered in the olive oil-treated *** addition,analysis of intestinal mucosal immune-related factors revealed that the olive oil promoted the expression of intestinal tight junction proteins(Claudin-1,Occludin,and ZO-1)and IL-22,and helped maintain the integrity of the intestinal epithelial physical *** levels of mucin 2 andβ-defensin were also found in the intestinal mucus of the olive oil-treated *** findings suggest that the oral administration of olive oil effectively attenuated the ovalbumin-induced allergic immune response in the mice,and had a positive effect on intestinal epithelial mucosal immunity.

关键词： olive oil Ovalbumin-induced food allergy Anti-food allergy Intestinal mucosal immunization

Effect of virgin olive oil nanoemulsion combined with ajowan(Carum copticum)essential oil on the quality of lamb loins stored under chilled condition

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Food Science and Human Wellness 2022年第4期11卷 904-913页

作者： Sajad Jafarinia Aziz A.Fallah Saied Habibian Dehkordi Department of Food Hygiene and Quality Control Faculty of Veterinary MedicineShahrekord UniversityShahrekord 34141Iran Department of Pharmacology Faculty of Veterinary MedicineShahrekord UniversityShahrekord 34141Iran

This survey was conducted to evaluate the impact of virgin olive oil nanoemulsion(ONE) combined with ajowan(Carum copticum) essential oil(AEO) on quality of lamb loin under refrigerated condition. The treatments were control, ONE, ONE + 1% AEO, and ONE + 2% AEO. The treatments caused a delay in growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria during chilled storage. The increasing rate of total volatile nitrogen content, lipid and protein oxidation, metmyoglobin formation, and color deterioration was more retarded in treatment groups. The treatments including ONE + 1% AEO and ONE + 2% AEO were more efficient than ONE alone to delay microbial flora growth, slow down oxidative processes, and improve color in the loins. According to the results of microbial, chemical, and sensory parameters, shelflife of lamb loins was 4 days in control, 8 days in ONE, and at least 16 days in ONE + 1% AEO and ONE + 2% AEO groups. In conclusion, combination of ONE and AEO is appropriate as natural preservative to extend the shelflife of lamb loins stored under chilled condition.

关键词： olive oil Nanoemulsion Carum copticum Meat Shelf-life

Monitoring the Hydrolysis of olive oil Catalyzed by Lipase via Acid Value Detection

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Chemical Research in Chinese Universities 2007年第2期23卷 196-199页

作者： GAO Gui ZHENG Liang-yu ZHANG Zuo-ming HAN Si-ping CAO Sui-gui Key Laboratory of Molecular Enzymology and Engineering of Ministry of Education Jilin University Changchun 130021 P. R. China

Hydrolysis of olive oil catalyzed by Candida lipolytica lipase was investigated. The relative concentration of the components in the product was determined by using high performance liquid chromatography（HPLC）. Furthermore, a novel rapid method to detect the hydrolytic process of olive oil was developed based on the relationship between the acid value and the relative concentration of the different components.

关键词： Lipase Hydrolysis olive oil Glyeefide Acid value

Formulation and Optimization of New Spreads Based on olive oil and Honey: A Response Surface Methodology Box-Benken Design

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Food and Nutrition Sciences 2022年第4期13卷 358-372页

作者： Asma Tekiki Ichrak Charfi Raoudha Helal Salwa Bornaz Laboratory of Innovation and Valorisation for a Sustainable Food Industry High School of Food Industries of Tunis Carthage University of Tunis Tunis Central Laboratory of Analysis and Testing of Tunis Tunis

Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low-fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time, and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey, and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.

关键词： Beeswax olive oil Honey Spread Emulsion Stability Textural Properties

Determination of the oxidative stability of olive oil using an integrated system based on dielectric spectroscopy and computer vision

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Information Processing in Agriculture 2019年第1期6卷 20-25页

作者： Alireza Sanaeifar Abdolabbas Jafari Department of Biosystems Engineering Shiraz UniversityShirazIran Lincoln Agritech Ltd. Lincoln UniversityLincolnNew Zealand

During storage,olive oil may suffer degradation leading to an inferior quality level when purchased and *** stability is one of the most important parameters for maintaining the quality of olive oil,which affects its acceptability and market *** current methods of predicting the oxidative stability of edible oils are costly and *** aim of the present research is to demonstrate the use of dielectric spectroscopy integrated with computer vision for determining the oxidative stability index(OSI)of olive *** most effective features were selected from the extracted dielectric and visual features for each olive oil *** machine learning techniques were employed to process the raw data to develop an oxidative stability prediction algorithm,including artificial neural network(ANN),support vector machine(SVM)and multiple linear regression(MLR).The predictive models showed a great agreement with the results obtained by the Rancimat instrument that was used as a reference *** best result for modelling the oxidative stability of olive oil was obtained using SVM technique with the R-value of *** can be concluded that this new approach may be utilized as a perfect replacement for quicker and cheaper assessment of olive oil oxidation.

关键词： Computer vision Dielectric spectroscopy olive oil Oxidative stability index

Effects of type of packaging material on physicochemical and sensory properties of olive oil

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International Journal of Agricultural and Biological Engineering 2011年第4期4卷 66-72页

作者： Taha M.Rababah Hao Feng Wade Yang Khalil Eriefej Mohamad Al-Omoush Faculty of Agriculture Jordan University of Science and TechnologyP.O.Box 3030Irbid 22110Jordan Food and Bio-process Engineering Department of Food Science and Human NutritionUniversity of Illinois at Urbana-Champaign382F Agricultural Engineering Sciences BuildingUrbanaIL 61801USA Food Processing Engineering Department of Food Science and Human NutritionUniversity of FloridaP.O.Box 110370GainesvilleFL 32611-0370USA

This study was performed to evaluate changes in physicochemical and sensory attributes of olive oil stored in different packaging materials for up to 60 *** olive oil samples from a local company(Ajlon-Jordan)were stored in containers made from glass,tinplate,and plastic for two months at 25℃with quality attributes analyzed at selected time *** results showed that as time increased from 0 to 60 days the acidity and peroxide values(PV)of the oil increased while antioxidant activities,total phenolics,and sensory attributes *** samples in the glass container exhibited the lowest acidity(1.25%to 1.53%)and PV(6.13 to 7.17 milliequivalents meq/kg)values followed by those stored in the plastic and tinplate *** lowest antioxidant activities and total phenolics values were recorded in oil from the tinplate container while no significant difference(p≤0.05)was found for samples in the glass and plastic *** oil in the tinplate container had the highest values of sedimentation(0.17%).The glass container provided the best protection to oil samples as indicated by the best sensory properties,followed by plastic and tinplate containers.

关键词： packaging olive oil antioxidants sensory evaluation

Effects of olive oil and Grape Seed oil on Lipid Profile and Blood Pressure in Patients with Hyperlipidemia: A Randomized Clinical Trial

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Food and Nutrition Sciences 2016年第8期7卷 682-688页

作者： Fatemeh Kaseb Akram Naghdipour Biregani Yazd Obesity Center Shahid Sadoughi University of Medical Sciences Yazd Iran Department of Paramedicine Shahid Sadoughi University of Medical Sciences Yazd Iran

Background and Aims: Hyperlipidemia is one of clear risk factors of diabetes. Regarding its importance, this study was designed to compare the effects of olive oil and grape seed oil on serum lipids and blood pressure in patients with hyperlipidemia in 2015. Methods and Results: In this clinical trial, 60 patients with hyperlipidemia who met inclusion criteria were recruited. Subjects were randomly assigned 3 groups: 1) consume 20 ml/day refined olive oil;2) consume 20 ml/day grape seed oil;3) the control group received no oil. The study period was six weeks. All participants were under Step I diet. Height and weight measurements were taken by Seca scale. Blood pressure, total cholesterol, high-density lipoprotein, triglyceride and fasting blood sugar were measured at baseline and after 6 weeks by standard methods. Low-density lipoprotein levels were calculated by the Friedewald’s formula. Data were analyzed with ANOVA test in SPSS software version 16.0. Sixty participants (36 female and 24 male) with the average age of 47.5 ± 9 y and the mean body mass index of 31.78 ± 5.41 kg/m2 had completed the study. olive oil intervention decreased systolic blood pressure significantly compared to grape seed oil group (P = 0.01). Triglyceride was significantly decreased in olive oil and also triglyceride groups (P = 0.02 and 0.004, respectively). Conclusion: Overall, the effects of olive oil and grape seed oil were better than control group. However, we suggest the substitution of dietary lipids with olive oil because of its more beneficial effects. Registration number for clinical trial: IRCT2014070218329N1 registration code in Iran Clinical Trial site.

关键词： olive oil Grape Seed oil Lipid Profile Blood Pressure Hyperlipidemia

Contribution to the Physicochemical and Organoleptic Study of Two olive oils of Traditional and Industrial Extraction of the Wilaya of Tlemcen

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Journal of Agricultural Chemistry and Environment 2019年第2期8卷 107-114页

作者： Sarra Selka Amal Khayra Tchouar Sidi Mohamed Amrani Laboratory of Physiology Physiopathology and Biochemistry of Nutrition(PPABIONUT)Department of BiologyFaculty of Natural and Life SciencesEarth and UniverseAbou-Bekr Belkaid University TlemcenTlemcenAlgeria Department of Agroforestry Faculty of Natural and Life SciencesEarth and UniverseAbou-Bekr Belkaid University TlemcenTlem-cenAlgeria Department of Biology Plant Ecology LaboratoryFaculty of Natural and Life SciencesEarth and UniverseAbou-Bekr Belkaid Uni-versity TlemcenTlemcenAlgeria

Virgin olive oil is obtained from the fruit of the olive tree, and only using physical processes, without resorting to refining steps, the absence of the latter allows the olive oil to retain all its antioxidants. This work is a contribution to the characterization of the properties of olive oil in the region of Tlemcen. They relate more particularly to the comparison of the physicochemical properties of two oils, one from traditional extraction and the other from industrial extraction. To do this, the first objective of studies of the two chains of transformation (traditional and industrial) was made followed by a physicochemical and organoleptic comparison of these two oils of olives, to conclude on the advantages and disadvantages of each of the two processes.

关键词： olive oil Craft Industrial Physicochemical Analysis Sensory Analysis

Comparative Study of the Effects of Thermal and Photochemical Accelerated Oxidations on Quality of “Green Type” and “Black Type” French olive oils

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American Journal of Analytical Chemistry 2016年第12期7卷 890-907页

作者： Jérôme Plard Yveline Le Dréau Catherine Rébufa Nathalie Dupuy Aix Marseille Université CNRS IRD Avignon Universit&eacute IMBE UMR 7263 &eacute quipe BEC case 451 Avenue Escadrille Normandie Ni&eacute men 13397 Marseille cedex 20 France

Oxidative stability of two commercial olive oils of different specificity (green type and black type) has been studied during thermal and photochemical accelerated processes through the evolution of quality indices. It might help to assure a good utilisation of olive oil. In most of works described in literature, they are measured individually. In this study, a Principal Component Analysis (PCA) has been performed to emphasize their variation and describe in concise way the quality and the safety of extra-virgin olive oil after two oxidative stresses. No difference had been detected between both type oils when they are heated. Peroxides, aldehydes and conjugated dienes and trienes were formed but rapidly degraded into final oxidation compounds, mainly acid compounds. During the photochemical process, similar changes occurred slower and the green type oil had shown better stability because of its higher phenolic content. The fatty acids had been more impacted (higher disappearance of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA)) when the oils were heated than when irradiated. Saturated fatty acids (SFA), MUFA and PUFA were the most relevant indicators to characterize non-oxidized oils and PV characterized the early stage of oil oxidation.

关键词： olive oil Photo-Oxidation Thermal Oxidation Quality Control Parameters Fatty Acids Phenolic Compounds

Response of bacteria in the deep-sea sediments and the Antarctic soils to carbohydrates: Effects on ectoenzyme activity and bacterial community

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Journal of Environmental Sciences 2010年第11期22卷 1779-1785页

作者： Xiang Zeng School of Life Sciences Xiamen University Xiamen 361005 China. Key Laboratory of Marine Biogenetic Resources Third Institute of Oceanography State Oceanic Administration Xiamen 361005 China School of Life Sciences and Biotechnology Shanghai Jiaotong University Shanghai 200240 China

The response of bacteria to various carbohydrates in the deep-sea sediments and the Antarctic soils was investigated using cellulose, chitin, and olive oil. It was found that the carbohydrates significantly increased the corresponding specific ectoenzyme activity （β- glucosidase, β-N-acetylglucosaminidase, lipase） in the samples from deep-sea sediments. In the case of Antarctic soil samples, the cellulose or olive oil amendments had minor or no effect on β-glucosidase or lipase activity, except the chitin which stimulated β- N-acetylglucosaminidase production. The responses of the bacteria in the deep-sea sediment sample WP02-3 and the Antarctic soil sample CC-TY2 towards the chitin amendment were further analyzed. Chitin amendments were shown to stimulate the ectoenzyme activity in all the tested sediments and the soils. The bacterial response before and after the carbohydrates amendments were compared by denaturing gradient gel electrophoresis and quantitative competitive polymerase chain reaction. Significant changes were found in the structure and density of the bacterial community in the deep sea sediments as compared to the Antarctic soil sample, where the effects were relatively lower. There was no change in the bacterial population in both studied samples in response to carbohydrates amendments. These data indicate that the bacterial communities in the oligotrophic deep-sea sediments are more dynamic than that in the Antarctic soils as they respond to the nutrient sources efficiently by regulation of ectoenzyme activity and/or changing community structure.

关键词： deep-sea sediments Antarctic soils amending cellulose chitin olive oil ectoenzyme activity